EASY GRAVY | ALLRECIPES
Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories ARGO®, KARO®, FLEISCHMANN'S®
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2 cups
Number Of Ingredients 4
Steps:
- Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
- Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 19.6 calories, CarbohydrateContent 1.8 g, CholesterolContent 4.1 mg, FatContent 0.3 g, ProteinContent 2.2 g, SaturatedFatContent 0.1 g, SodiumContent 199 mg
LIVER & BACON WITH ONION GRAVY RECIPE | BBC GOOD FOOD
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, FatContent 23 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 53 grams protein, SodiumContent 2.5 milligram of sodium
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- Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.
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- In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!) Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened. Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper. Simmer 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.
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